Description
A delightful and light dessert bursting with citrusy lemon flavor and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ¼ sticks Unsalted butter, softened
- 1 ¼ cups White sugar
- 3 Large eggs
- 2 Zest of lemons
- Juice of 2 lemons (reserve ¼ cup for glaze)
- 2 cups All-purpose flour
- 1 â…• teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- â…” cup Milk
- 1 teaspoon Vanilla extract
- 2 cups Raspberries (fresh or frozen)
- 1 tablespoon Unsalted butter, melted (for glaze)
- 1 cup Powdered sugar
- ¼ cup Lemon juice (for glaze)
- ½ teaspoon Vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Zest and juice the lemons, setting aside the zest and reserving ¼ cup juice for the glaze.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in vanilla.
- Sift together flour, baking powder, baking soda, and salt in another bowl.
- Mix half the dry ingredients into the butter mixture.
- Stir in the lemon zest, remaining lemon juice, and milk until combined.
- Fold in the remaining dry ingredients gently.
- Fold in raspberries.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk melted butter, powdered sugar, reserved lemon juice, and vanilla together until smooth.
- Drizzle glaze over cooled cake and let it set before serving.
Notes
Ensure butter and eggs are at room temperature for better mixing. Toss raspberries in flour to prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg